CHOCOLATE BARK
From
JoAnna Troyer Jones
Spray cookie sheet with cooking
spray and place in freezer.
Break nuts (cashews, pecans, walnuts, or almonds) in a plastic bag using rolling pin; then lightly coat the
bottom of the cookie sheet with the nuts.
Melt Nestle chocolate chips in double boiler or microwave.
Take pan out of freezer and pour chocolate over the nuts until just
covering the nuts, (do not go overboard, it will make the pieces too much chocolate.)
Sprinkle a little more of the nuts
over the top, tap the pan on the countertop a few times to level out. Then place
in the freezer.
When sheets are completely hard, (30
min) take a large Ziplock bag and break up with rolling pin. Break the pieces up in
size desired and store in fridge in container or Ziplock bag.
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